Cocktail recipes, spirits and local bars

Pork tenderloin in spice crust

Pork tenderloin in spice crust

The pork is washed and left to marinate for 30 minutes - 1 hour together with the olive oil and spices.

Put the sunflower oil and the meat in a hot pan / pan. Cover with a lid and simmer for about 10 minutes then turn to the other side. After another 10 minutes, put the lid aside and leave it for a few more minutes. When it is ready, cut it into slices and serve.

Good appetite


Who says you can't make a chef's recipe right in your own kitchen? Chef Cezar Munteanu explains step by step what you have to do, in the recipe presented below. And we tell you another secret: choose the pork tenderloin from Selgros Carmangeriile, carefully portioned by skilled butchers, made of the best quality meat. You will definitely have a result like a five star restaurant.

Cut the garlic into quarters and insert it into the muscle. It is rolled in bacon and browned in a little flavored olive oil, placed in another tray, then placed in the oven at 200o C for 10 minutes.

In the same pan, prepare the sauce, boiling the liqueur wine, the baking powder and a little soup. Continue boiling until the sauce is thick.

Meanwhile, prepare the garnish:

Bring the soup to a boil. When it boils, add the malai in the rain. When it starts to take on consistency, add liquid cream and cheese. When the corn is boiled, set it aside. Serve hot with slices of muscle and prepared sauce.


Put in the oven in Provencal style

Necessary ingredients for Provencal style baked chicken:

  • 4 chicken legs
  • 4 tablespoons olive oil
  • 400 gr. potatoes (if desired)
  • 1 bell pepper (I didn't have it so I used a pepper paste & ndash 3 teaspoons)
  • 2 onions
  • a few cloves of garlic
  • 125 ml white wine
  • 200 ml bird soup
  • 1 & ndash 3 cherry tomatoes or tomato paste
  • rosemary
  • salt, pepper, paprika

How to prepare baked chicken in Provencal style:

We immerse the Romanian vessel in water for 30 minutes. I deboned the upper thighs, I left the lower ones intact & ndash they are made faster, I wash them and wipe them. In a glass, mix two tablespoons of olive oil with a little salt, pepper and paprika, mix until everything is homogeneous and pour over the pieces of meat, greasing them well everywhere.

Chop the onion, garlic, pepper (if you do not use tomato paste like me), cut the potatoes, wash and cut into slices (not me, today without potatoes).
In a wok pan (a normal pan is good, but a wok is much better), fry the meat in two tablespoons of oil, for a few minutes on both sides, until it gets a little color. We take them out and put them on a plate.

In the same pan in which the meat is just fried, add the onion, garlic and pepper paste.
Remove the Romanian bowl from which we poured the vegetables we just cooked, add the potatoes (not me), the chicken pieces, soup and wine, season with salt, pepper, rosemary (about a teaspoon) and 2 & ndash3 teaspoons of pasta of tomatoes. Cover and bake. If you cook in a Romanian dish, don't forget to turn on the oven.

After 1 1/2, lift the lid of the pot and close the oven again so that the chicken pieces get a
reddish, appetizing color. Once or twice, turn the pieces of meat to brown on all sides.

If you use a simple tray, you will need to check it more often and before an hour and a half, possibly adding the soup as needed and turning the chicken pieces from time to time. The result was a delicacy that I served with a generous salad of raw vegetables and pickled donuts. Yum yum!

A recipe recommended by the blog casutalaurei.blogspot.ro


The pork tenderloin is shaped, then half of its quantity is taken and blended, adding liquid cream, salt and pepper until the desired texture is obtained. The obtained composition is spread on a foil of freshness. It is made into small rolls that are sprinkled with black charcoal. Keep a simple sheet of the composition over which the charcoal rolls will be placed, then roll them into the simple sheet.

The meat roll is wrapped tightly in fresh foil and boiled in a bain-marie at a temperature of 72 ° for 35 minutes (normally kept at 62 ° for 3 hours). The remaining meat is chopped with a knife, adding a yolk, salt and pepper. Balls are formed (small spheres, or balls) that will pass through the breadcrumbs. Place the balls in the oven at 180 ° for 7 minutes.

Meanwhile, we prepare the parsnip cream. The parsnips are washed very well, then cleaned and boiled in water until well covered. After boiling, blend, add salt, liquid cream, butter and a little ginger. This way we get the desired parsnip cream.

The remaining shells are placed in the oven at a temperature of 180 ° for 10 minutes to obtain a crumble. From a remaining parsnip we make thin slices with the help of a slicer, to obtain chips. They are fried in a well-heated oil bath.

We prepare the cranberry jelly. The dehydrated cranberries will be boiled together with the wine. After they boil, they will pass with a vertical blender. The composition will pass through a fine sieve, add honey, to taste. The sauce obtained is put on the fire and agar-agar is added, then it is left to cool.

For the herb crust, finely chop the green basil with the parsley, grind the parsley peels, and mix. The pork tenderloin roll is passed through this herb crust, coarsely sliced ​​and served with parsnip cream, meatballs and delicious cranberry jelly.


Pork tenderloin with sweet-spicy crust

This recipe also has the video version.
Serial made in collaboration with WineRo.
The pork tastes quite strong and fits with a robust seasoning. Sage, garlic, mustard, pepper and sugar give the meat arguments to withstand a young wine with personality, such as ALIRA Merlot 2009.


Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 15 minutes
ingredients:
6 slices of pork tenderloin (about 350 g in total)
salt
black pepper, freshly ground
2 tablespoons extra virgin olive oil
2-3 teaspoons of mustard
1 tablespoon cane sugar (or brown sugar)
3 sea potatoes (about 400 g in total)
4 cloves of garlic, cut in half
1-2 tablespoons butter
6 fresh sage leaves
raw salad for serving

Instructions:
Heat the grill in the oven.
Bring a pot of water to a boil, salt and add the potatoes. Bring to the boil again, reduce the heat and simmer the potatoes for 10-12 minutes, or until almost done. Drain well and allow to cool until they can be handled.
Cut the potatoes into 2-3 cm sides. Salt and pepper. Heat 1 tablespoon of oil in a pan, add butter, sage and garlic. Add the diced potatoes and fry over high heat until browned at the edges and set aside.
Meanwhile, beat the slices of muscle with a sledgehammer, taking care not to break the meat fiber (cover with cling film), to reach a thickness of about 5-7 mm. Grease the slices with oil, salt and pepper.
Place the slices on a metal grid, placed in a heat-resistant plate. Fry the slices under the grill for 2 minutes, or until nicely browned.
Remove the meat from the oven and turn the slices on the other side. Grease with mustard and sprinkle with sugar. Fry under the grill for 2-3 minutes, or until browned and done. Remove from the oven and leave to rest for 5 minutes, on the grill, lightly covered with metal foil.
Serve the slices placed on a bed of diced potatoes, sprinkled with the sauce in the pan, garnished with sage leaves greased with a little olive oil, sprinkled with crystal salt, along with a salad.
tips:
If the garlic and / or sage starts to brown, take them out of the pan, as they risk becoming bitter and spoiling the taste of the sauce.
The right wine: ALIRA Merlot 2009
WineRo on FaceBook.
Here is the list of stores where you can buy wines produced and distributed by WineRo.


Pork muscle sauce

Pork muscle sauce recipes: how to cook pork muscle sauce and the tastiest recipes for pan-fried pork, beef with gorgonzola sauce and mushrooms, chicken leg sauce, berry sauce for steak, pork garnish, baked chicken sauce, fruit sauce frozen forest for steak, berry sauce for steak, berry sauce for duck, baked veal muscles.

Pork muscles with horseradish sauce

Foods, Steaks, Christmas pork muscles, 50 g butter, 10 slices of apple, horseradish, an onion, sour cream, 2 sprigs of mint.

Pork muscles with apricot sauce

Steaks 900g pork muscles 1/4 cup butter salt and pepper to taste 1 teaspoon thyme 2 teaspoons garlic powder 510g apricot jam 2 tablespoons honey 1/4 dry red wine

Pork muscles with mushrooms

ingredient ptr. 3 people: 6 slices of pork muscles 6 slices of smoked cheese 1 tablespoon of tomato sauce 200g fresh mushrooms half onion salt pepper oil.

Grilled pork muscles

Meals, Meat dishes, Christmas 1 kg pork muscles 100 ml sweet white wine 100 ml soy sauce 2 tablespoons oil 1 teaspoon honey or sugar 1 clove garlic 1 ginger root

4 cm freshly ground pepper

Marinated Pork Meat With Baked Potatoes And Onions

Meat dishes - a piece of pork muscle - 4 potatoes - 2 onions - oil - salt - pepper - own sauce made of tomato juice paprika hot pepper garlic garlic onion

Pork tenderloin roll stuffed with mushrooms, carrots and onions

Water -1.3 kg pork tenderloin -450 g frozen mushrooms -1 large onion -2 carrot marijuana -1 clove of garlic -1 link parsley -3 tablespoons soy sauce -salt -piper -250 ml white wine -2 eggs - oil

Pork muscles with marsala sauce

Steaks 2 pcs pork muscles 4 tablespoons dijon mustard 1 tablespoon oil 2 tablespoons butter 2 chopped green onions 1 cup marsala wine 1 tablespoon dijon mustard 1 cup sour cream

Pork muscles with herbs

Steaks 1 teaspoon sage 1/2 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, crushed 140g pork muscles, deboned 1/2 cup sugar 1 tablespoon cornstarch 1/4 cup vinegar 1/4 cup water 2 tablespoons soy sauce

Pork muscles with apple sauce and sauteed vegetables

Peppers, White wine, Muscle broccoli: 1 pork muscle about 1 kg 200 ml white wine 1 rosemary sprig 1 tablespoon spice for garlic garlic powder paprika pepper 3 tablespoons honey 1 tablespoon balsamic vinegar for apple sauce: 2 big sweet-sour apples 1.

Pork Muscles With Cranberry Sauce

Christmas, Steaks 450g cranberry jam 1/2 cup cranberry juice 1 teaspoon mustard powder 1/4 teaspoon cloves 1.7kg pork muscle 2 tablespoons cornstarch 2 tablespoons cold water salt

Jamie pork

Food, Steaks, Christmas a simple pork tenderloin, garlic, coarse sea salt, thyme, rosemary, sage, olive oil.

Sichuan pork with broccoli and cashews

Steaks, Meat dishes, Pork 2 teaspoons oil 500 g pork (muscle) 1 clove garlic 300 g broccoli 2 red onions 50 g raw cashew salt pepper for sauce: 1 teaspoon soy sauce 1 teaspoon red wine vinegar 1 teaspoon rice vinegar 1 teaspoon chilli sauce 1 teaspoon water.

Pork muscles alla pizaiola

Pork, Meat dishes, Meals 700 g pork or beef salt pepper 2 tablespoons olive oil 3-4 tomatoes 1 teaspoon oregano 3 strands green onions 2 cloves garlic

Baked pork muscles

Rosemary a piece of pork muscle about 1kg and a half 1 carrot 1 onion 1 clove garlic 1 glass white wine rosemary

Pork muscles on the tray

Spices, Water 1 kg pork muscles 1 onion 1 carrot 2 teaspoons tomato paste 1 teaspoon mustard 3 cloves garlic spices 2-3 tablespoons oil

Stuffed pork muscles

Cheese, Spices, Water 500g pork muscles 1 canned mushrooms 200g cheese 2 thin sausages seasonings salt 1cop water

Gratinated Pork And Beef Turret

Mushrooms ingredient for 4 servings: - beef muscles - 0.350 kg - pork muscles - 0.350 kg - olive oil - 0.100 l - pepper salt - mozzarella cheese - 0.100 kg - tomatoes - 0.100 kg - broccoli - 0.200 kg - puff pastry - 0.200 kg - mushroom sauce - pepper -.

Pork muscles in spice crust and pomegranate sauce

Meals, Meat dishes, Christmas 1 piece pork tenderloin, 3 tablespoons olive oil, 1 egg white, salt, 1 teaspoon peppercorns (green, black or red), finely chopped parsley, rosemary, 1 teaspoon mustard seeds, sweet paprika, hot paprika, 1 pomegranate, 2 teaspoons honey, 1 teaspoon.

Pork muscles with pea puree

Food, Meat food, Christmas 365 g pork muscles peas sweet cream salt pepper butter

Pork muscles with baked potatoes

Parsley 250g spicy pork 1 clove garlic green potatoes new small herbs of Provence delicate parsley

Chinese pork with rice with egg

Meals, Meat dishes, Christmas for 4 servings: 500 g pork (mussels, chop), 1 green bell pepper, one orange, a hot pepper, a larger carrot, an onion, a sprig of leek, 50 ml sauce soy, 20-30 ml chili sauce, a little oil for frying, a cup of long grain rice, 2.

Thai Pork With Mangetout and Cashew

Meat dishes - 50 g oil for frying - 400 g pork muscles - a small onion - 2-3 strands of green onions - 200 g mangetout - 1 chilly red - 75 g unsalted cashews - juice from two limes - 50 ml sauce soy - 1 tablespoon fish sauce - 1 tablespoon brown sugar - pepper

Pork wallets with ham and cheese

Meat dishes for 8 servings: 1 kg of pork tenderloin. -150g threshold ham or pressed ham. -150g cheese -3 eggs. -150 ml oil. -salt pepper, flour and breadcrumbs.

Grilled pork with horseradish sauce and sour cream

4 slices of pork muscle salt, pepper horseradish sauce: 2-3 horseradish roots lemon juice salt to taste, 2 tablespoons sour cream,

Pork muscles with mushrooms

Meat dishes 500gr pork muscles 250gr champignon mushrooms 200gr cherry tomatoes 2.3 cloves garlic a drop of white wine salt, pepper, 2 tablespoons olive oil

Pork tenderloin

Meat dishes 2 jars of green pods (800 gr each) or fresh 800 gr pork muscles 2 large tomatoes 2 onions 3 cloves garlic 2 tablespoons broth 100 ml white wine oil salt pepper

Italian muscle fillets

Meat dishes 6 pork tenderloin fillets 2 tablespoons olive oil (goes well with sunflower very well) salt pepper a pinch of paprika 2 cloves garlic 1 red basil for sauce: 1 tablespoon butter 1 tablespoon and a half white flour half a cup d.

Traditional pork drum

Meals, Meat dishes, Christmas 2 pork ears 2 pork kidneys 1 pork tongue 1 small pork muscle 1 pork imima 1 pork stomach 250 g bacon with meat half a kilo of pork leg 4 cloves garlic salt ground pepper peppercorns were laurel

Pork rolls with ham

Meat dishes 12 thin slices of pork muscle 50gr slices of raw ham 1/2 larch 1 carrot an onion bay leaves 3 tomatoes 1/2 glass white wine pepper a tablespoon sugar 4 tablespoons olive oil

Pork snails

Meals, Meat dish, Christmas 500g pork muscles 2 eggs 200 g flour 250ml pork spice oil

Acapulco pork tenderloin

Meat dishes pork tenderloin, onion, garlic, red bell pepper, hot pepper, red wine, tomato sauce, worcestshire, mushrooms

Pork muscles in the dough

Yolks, Wine 1.5 kg pork muscles 400 g canned mushrooms 2 onions 2 yolks 5 tablespoons butter 100 ml wine 3 tablespoons sour cream 125 g goose pate 400 g puff pastry dough a bunch green parsley salt pepper mosaic

Beans with vegetables and smoked pork muscles

Foods with vegetables - 1 can of canned beans - 2 onions - 1 sweet pepper - 1 carrot - 200 g smoked pork tenderloin - 1 teaspoon dried basil - 2 bay leaves - parsley

Breaded moss

1 kg pork, olives, garlic, ham, oil or lard, a glass of white wine, a glass of water, 3 tablespoons broth

Baked pork with garlic and rosemary

Pork, Meat dishes, Steaks one piece pork tenderloin (approx. 1 kg) 3 cloves garlic 2 teaspoons mustard seeds 1 teaspoon fresh rosemary 1 teaspoon fresh thyme salt pepper 3 teaspoons butter 1 teaspoon sugar

Pork and ham rolls

Dill, Oregano .8 pieces pork tenderloin .8 pieces ham (I used prague ham). Olive oil .sweet / hot paprika (according to preference).

Stuffed pork muscles

Starch, Ham, Oranges pork tenderloin 250 g ham4 slices melted cheese 2 slices bacon 6 slices green onion 2 pasta threads 2 oranges 2 kiwi 2 red kapia pepper salt, pepper olive oil starch acetto balsamic

Pork snails

500 g pork muscles 4 small eggs 4 tablespoons flour 10 tablespoons breadcrumbs salt (vegeta) pepper oil for frying

Pork muscles in the foie gras

Rosemary 600-700 g of pork muscle 2 boxes of mushrooms 1 box of pate 5-6 cloves of garlic 2 onions 100 g butter 100 ml of white wine 100 ml of liquid cream salt pepper rosemary oil 10 peas beans baking paper dough French 800 g

Pork tenderloin muscles with pineapple

Steaks, Meat dishes 430g canned pineapple in natural juice 150ml barbecue sauce 2.5cm piece of fresh ginger, grated 1 tablespoon vegetable oil 2 x 300g pork fillets, sliced ​​2 green onions, finely chopped

Baked moss in gypsy sauce

this is a specialty prepared for holidays for guests, etc. it's delicious and worth a try! we need: 1 piece of pork or beef (each as you prefer) 500 g. 2 halves of bell peppers (yellow and green) 1 pepper.

Grilled Meat Menu (for 2 People)

Potato, Chicken breast, Cabbage 1 chicken breast 2 slices veal muscle 2 slices pork muscle potatoes 1/2 white cabbage 3 tomatoes salt pepper, olives, lettuce and parsley for garnish.

Pork With Celery Remoulade Sauce

Steaks 60g chopped walnuts 70g breadcrumbs 30g butter 1/4 cup parsley, chopped 2 x 300g pork muscles 1 tablespoon olive oil 600g celery, cut into slices 2 tablespoons horseradish cream 140g Greek yogurt 2 tablespoons lemon juice

Pork Medallions In Marsala Sauce And Spinach Polenta

Steaks, Meat dishes 400g pork muscles, cut into 2 cm pieces 2 tablespoons olive oil 200g mushrooms, thinly sliced ​​2 onions, finely chopped 100ml sweet marsala 50ml sour cream for polenta: 100g spinach 75g corn 1 clove garlic, crushed leaves small tarragon, chopped

Baked pork muscles in orange and wine sauce (own recipe)

1kg pork muscles, 1.5 new baby potatoes, 1 head of garlic 1 onion, thick, pepper, white wine, olive oil, sweet and spicy paprika, parsley, dill, thyme (dehydrated) 2 large oranges, bay leaves, bacon or sliced ​​bacon, 200 g cheese mushrooms.

Weaved pork muscles on a bed of mushrooms

Meals, Meat dishes, Christmas * 1 kg pork muscle * dried thyme * dried oregano * dried marjoram * dried basil * mosaic peppercorns * coriander beans * 4 cloves garlic * 100 ml wine * olive oil * sea salt for garnish : * 500 g wild mushrooms * onion.

Stek con salsa pimenta (beef or pork muscles with black pepper sauce)

Meat dishes for 4 people: 4 pieces of muscle a glass of brandy (it is good to be the best for flambé) 250 gr of cream (room or sour cream but to be thinner) green black peppercorns, and ground black pepper, it is preferable to be of all colors not only.

Pork muscle roll with vegetable mix as adjud

Thyme, Potato, Pepper for the roll: - a piece of pork muscle (about half a kilogram) - 3-4 slices of smoked ham - 1-2 cloves of garlic - spices: salt pepper thyme sage coriander etc - a glass of wine white (preferably chardonnay) - olive oil.

Low grain beans with pork muscles

Meat dishes 1 bowl green beans 500 gr pork muscles 1 carrot 1 onion 1/2 kapia pepper 1/2 yellow pepper 1 large garden tomato 5 sprigs green parsley 2 tablespoons oil salt pepper 1 teaspoon paprika 1/2 teaspoon dried thyme 2 tbsp.

Baked Pork Meat Simple and Easy

a pork tenderloin (mine weighing 3kg) salt (to taste) pepper (to taste) parsley (two tablespoons) basil (a knife tip) semi-sweet white or semi-dry red wine (a cup) garlic (1 and a half heads. half chopped. large and the rest chopped.


Homemade pork tenderloin

First, we will prepare the meat that we will leave to soak for about 3-4 days, in garlic sauce, spices and salt.

Every day, we will turn the meat on all sides, taking care to penetrate the maceration on all sides.

After it has been soaked (the core of the meat must be pink without any redness), we will prepare a plastic food foil and we will wrap the meat well in it, so that water does not penetrate. We will tie the ends well with string or we will tie them and we will boil them, about 60 minutes.

I finely chopped green garlic and greased the meat well before wrapping in foil.

After it has boiled well, leave it to cool and then, unfold the foil and let it dry a little.

Serve as an appetizer or served with a garnish of potatoes or rice.


Recipe of the day: Pork ribs in spice crust and barbeque sauce

Pork ribs in spice crust and barbecue sauce from: pork ribs, barbeque sauce, paprika, chili, cumin, garlic powder, onion powder, coriander, mustard, salt, brown sugar, pepper, cayenne pepper, oregano.

You may also be interested in:

Pork ribs in spice crust and barbecue sauce

Ingredient:

Ingredients for the crust:

  • 3 tablespoons smoked paprika
  • 2 tablespoons chili
  • 1 teaspoon cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon coriander
  • ½ teaspoon dry mustard
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • ¼ teaspoon fresh black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano

Method of preparation:

Wash and dry the pork ribs. Mix all the spices together.

Season the ribs on each side with this mixture.

Preheat the oven and brown at 150C for 2 hours.

Let it rest, then grease with sauce and fry on the hot grill for about 8 minutes on each side.